Greek Yogurt

Directions:

Place 4 cups of the milk in a large pot and heat until boiling. Remove the milk from the heat and pour into a glass bowl.

Allow the milk to cool until just warm to the touch about 100-105° (A thermometer can be used to find the correct temperature.)

Mix the remaining milk with the yogurt in a small bowl then add it to the warm milk.

Cover the milk with a clean dishtowel and place in a dry warm location such as the oven for 8 to 10 hours or until the milk has thickened enough to pull away from the sides of the bowl. Note: Do not refrigerate

Place a single layer of cheesecloth over a large strainer that fits into a large bowl without touching the bottom and pour the thickened milk mixture into the cheesecloth. Cover and place in the refrigerator for 4 hours.

Discard the liquid that has drained from the yogurt and scoop the yogurt into an airtight container. Serve within 5 days.

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